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Preheat the oven to 375 degrees F. Line a half sheet pan with parchment paper. Set aside.
In a large cast iron skillet over medium heat. Heat the oil and butter. Add the onions, carrots, and celery. Stir occasion and cook until softened, about 4 to 5 minutes.
Sprinkle the flour over the cooked vegetables and stir to combine. Cook about 1 minute, stirring continuously.
Gradually add the chicken broth and heavy cream. Stir frequently until mixture begins to thicken. Remove from the heat and add the frozen vegetables. Season with black pepper. Add the chopped rosemary. (Add more chicken stock if needed)
On a lightly floured work surface, roll out the pie crust into a circle. Place in the bottom of a greased cast iron skillet (10-12-inches) or into a glass pie plate.
Add the shredded chicken to the unbaked pie shell.
Spoon the chicken pot pie ingredients into your prepared pie shell.
On a lightly floured work surface, roll out the top pie crust and carefully place over the pot pie. Gently roll under the edges and press down. Use a sharp knife to cut several vents into the top of the pot pie.
Brush the pot pie with an egg wash* using a pastry brush.
Place the cast iron skillet or pie plate on the prepared half sheet pan.
Bake in the preheated oven for 30-35 minutes. Or until the crust is golden and the filling bubbling.
Let cool 10-15 minutes before serving.